Minakshi Kundu
Dubai
Summary
Accomplished culinary professional with expertise in Mediterranean fusion and Italian cuisine, specialising in homemade pasta. Proven track record as a departmental trainer, demonstrating strong leadership and management skills. Adept at developing innovative recipes while ensuring compliance with HACCP food safety and quality standards. Skilled in inventory management and ordering processes, complemented by robust administrative abilities. Committed to advancing culinary excellence and enhancing operational efficiency within the hospitality industry.
Innovative culinary professional with flair for creativity and impeccable organisational skills, well-suited for role of Chef de Cuisine. Demonstrates expertise in menu planning and team leadership, consistently ensuring high standards of food quality and presentation. Committed to elevating dining experiences and driving culinary excellence in every dish.
Overview
14
14
years of professional experience
2012
2012
years of post-secondary education
Work history
Chef De Cuisine
Emirates Flight Catering
Dubai
06.2025 - 09.2025
- Designed and curated multi-cuisine menus for First Class, Business Class, and VIP lounges.
- Balanced culinary innovation with operational feasibility in high-volume service environments.
- Conducted food trials to refine recipes for in-flight and lounge dining experiences.
- Collaborated with procurement teams to align menu concepts with supply chain capabilities.
- Developed standardized recipes and plating guidelines for consistent quality across all services.
- Selected equipment and kitchen layouts to optimise production efficiency.
- Analysed passenger feedback to adapt menus and incorporate current trends.
- Created seasonal menus featuring fresh, locally sourced ingredients.
Sous Chef
Emirates Flight Catering
Dubai
10.2022 - 05.2025
- Collaborated with chef de cuisine to foster a productive workplace environment.
- Managed British Airways and VIP Al Majlis lounges, ensuring high standards of service.
- Oversaw first-class and business class lounges featuring extensive buffet and à la carte offerings.
- Secured silver prize in fish category at 2024 Sharjah Salon Culinary Competition.
- Participated in kitchen reports, enhancing flow, design, and HACCP compliance.
- Implemented menu changes, specifications, and chef training programmes.
- Led a diverse team of 45 colleagues from various nationalities to achieve operational goals.
- Directed menu planning, kitchen facilitation, food trails, standard recipe development, and HACCP implementation.
Chef De Partie
Madinat Jumeirah (Al Naseem)
Dubai
09.2020 - 06.2021
- Executed mise-en-place for both lunch and dinner services, improving operational flow.
- Conducted training sessions for colleagues to promote best practices.
- Ensured compliance with HACCP regulations and upheld hygiene standards.
- Responsible for garnish section, accurately placing a la carte orders.
Chef De Partie
Burj Al Arab
Dubai
02.2020 - 09.2020
- Managed garnish section operations to ensure quality and consistency.
- Trained junior chefs in culinary standards and techniques.
- Oversaw A la Carte orders for both lunch and dinner services.
- Executed complete mise-en-place for the section, ensuring readiness.
- Collaborated with senior chefs on menu planning to enhance offerings.
- Assisted head chef in delivering high-quality dishes under tight deadlines.
Demi Chef De Parties
Jumeirah Beach Hotel
Dubai
05.2017 - 01.2020
- Restaurant- Talise Café/ Dubai Holding Reporting to Chef De Cuisine
- Maintain High HACCP standards.
- Managing la carte and buffet.
- Organizing monthly training with team members.
- Work as a team to control food cost.
- Familiarized with Adaco for ordering store requisition and recipe creation.
- Maintaining HACCP documentation.
- Taking care of Mis- en- place and guiding junior chefs to deliver the food according to the standards.
- Assisting Chef De Cuisine on developing recipes.
Commis 1
NOVOTEL & IBIS Gate Hotel
Abu Dhabi
08.2015 - 04.2017
- Promoted to DCDP (June 2016 –April 2017)
- Responsible for preparing consistent, high quality food product and ensure courteous, professional, efficient and flexible service that support outlet's operating concept and international standards.
- Prepare food products according to the standard.
- Follow standard recipes and minimize waste to help ensure that the Outlet's food cost is in line with budget.
- Work in a supportive and flexible manner with other employees and other department.
- To assist our guest’s day to day requirement on special menu and recipe request.
Commis 1
HYATT Regency
Kolkata
11.2011 - 06.2015
- Company Overview: Hyatt Regency Kolkata is a luxury business hotel in Kolkata (Calcutta), with 233 rooms and with six F&B outlets including la Cucina (Italian)
- Reporting to Chef De Cuisine
- Joined Hyatt Regency Kolkata as a commis II in an Authentic Italian Restaurant, La Cucina in November 2011.
- Promoted to commis I in July 2013 Job Responsibilities
- Worked in antipasti, dolce, pizza, main course, and pasta section.
- Cooking of meat, poultry, and seafood items.
- Hyatt Regency Kolkata is a luxury business hotel in Kolkata (Calcutta), with 233 rooms and with six F&B outlets including la Cucina (Italian)
Education
B.Sc. Hospitality & Hotel Management - PTU
Institute of Advanced Management
Higher Secondary Certificate - C.B.S.C Board
Bal mandir School
Shishu Niketan High School - Bihar board
Shishu Niketan High School
Kishanganj, BiharSkills
- Mediterranean Fusion
- Departmental Trainer
- Leadership & Management
- Recipes
- Italian food and Homemade Pasta
- Inventory & Ordering
- HACCP Food safety & Quality
- Admin Skill
Accomplishments
- Awarded with silver medal in Sharjah Salon Culinary competition fish category 2024.
- Awarded to Hy star Platinum in 2013.
- Received appreciation letter for events.
- Awarded for best performance in a food festival at college.
- Awarded Hystar gold in 2014.
Languages
Hindi
English
Bengali
Personal Information
Title: Chef De Cuisine
Timeline
Chef De Cuisine
Emirates Flight Catering
06.2025 - 09.2025
Sous Chef
Emirates Flight Catering
10.2022 - 05.2025
Chef De Partie
Madinat Jumeirah (Al Naseem)
09.2020 - 06.2021
Chef De Partie
Burj Al Arab
02.2020 - 09.2020
Demi Chef De Parties
Jumeirah Beach Hotel
05.2017 - 01.2020
Commis 1
NOVOTEL & IBIS Gate Hotel
08.2015 - 04.2017
Commis 1
HYATT Regency
11.2011 - 06.2015
Higher Secondary Certificate - C.B.S.C Board
Bal mandir School
Shishu Niketan High School - Bihar board
Shishu Niketan High School
B.Sc. Hospitality & Hotel Management - PTU
Institute of Advanced Management
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